Veggie Breakfast Wrap

Packed with protein, antioxidants and fiber, this breakfast will sustain your energy and your hunger all morning. A light egg mixture featuring veggies you have on hand (such as spinach, mushrooms fresh herbs and scallions) is wrapped in a whole grain toasted tortilla and served with salsa.

📝 Ingredients

• olive oil 2.00 tsp olive oil or other vegetable oil
• white (button) mushrooms 1.00 cup sliced mushrooms
• eggs 2.00 large
• egg substitute 0.50 cup egg white or egg substitute
• spinach 1.00 cup spinach or other greens 1 cup
• firmly packed
• green onion (scallion) 2.00 tbsp chopped scallions or other onion
• nonstick cooking spray 1.00 1 spray
• 0.25 gram
• whole wheat flour tortillas 2.00 small whole wheat
• low-carb flour tortillas
• salsa 2.00 tbsp

👨‍🍳 Instructions

1. 1Add olive oil to the skillet over medium heat. Add mushrooms and sauté until nicely brown at edges (about 3 minutes)
2. 2set aside.
3. 3Beat eggs with egg whites or egg substitute in medium sized bowl
4. 4using a mixer or by hand
5. 5until blended.
6. 6Stir in shredded spinach
7. 7and scallions. You could also add fresh or dried herbs such as basil or parsley for more flavor.
8. 8Begin heating medium/large nonstick skillet over medium-low heat. Coat pan generously with cooking spray.
9. 9Pour in egg mixture and continue to scramble the mixture as it cooks using a spatula. When eggs are cooked to your liking
10. 10turn off the heat and stir in mushrooms.
11. 11Spread half of the egg mixture down the center of each tortilla. top each with 1 tablespoon fresh salsa or other sauce of your choice. Then roll it up to make a wrap.